Ingredients
- Glad⢠Aluminum Foil
- 1 cup frozen (thawed) or fresh corn
- 1 cup frozen spinach, thawed and drained
- 1 can black beans, rinsed and drained
- 2 packages (6-8 oz. each) pre-cooked chicken breast, chopped fine or about 2 cups of shredded rotisserie chicken
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. chipotle chili powder
- 1 tsp. ancho chili powder
- 1 package (8 oz.) Monterrey jack, cheddar jack or Mexican blend (your choice) shredded cheese, divided
- 2 cans (10 oz. each) red enchilada sauce, divided
- 12 (burrito-size, 10 inch) whole grain tortillas
- 2 tbsp. fresh cilantro, chopped
Recipe Description
Veggie Packed Easy Chicken Enchiladas are perfect for your family’s weeknight dinner & ready in just 30 minutes. Be a kitchen pro and make cleanup a breeze by lining the pan with aluminum foil before baking. This recipe fit the bill when you need to put a healthy and easy dinner on the table in 30 minutes or less!
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